40 Days and Nights in Paris – Adriano Zumbo Patissier

I’m sure that you’ve all heard of Balmain’s resident rock star patissier Adriano Zumbo. From the toy-sized shop and cafe he has been poking fun with his confronting, playful and downright delicious desserts for a few years now. I had never visited or tasted, until Reem organised a visit to the cafe.

On the bus on the way to Balmain a bunch of foodbloggers, giddy with the thought of impending delicacies, chattered. Reem mentioned that he was really shy. What? Shy? I don’t know how a man who names his shop after himself and has the guts to present such thought provoking sweets could be shy.

Soon enough we are transplanted inside the cafe, the tables festooned with desserts. Four of each item in the new collection “40 Days and Nights in Paris” welcome us, jewel like. Cameras are excavated from bags, introductions brushed aside as the food bloggers do what they do. The snapping and blowing of flashbulbs stops as suddenly as it started, Adriano himself appears and everyone comes over all quiet, giggly and shy. Food bloggers sit politely, ogling the food, unsure of what to do next. I jump in and share the ‘W’ Chocolate pop rock and popcorn disc, vanilla almond chantilly, dulce de leche, flourless chocolate sponge, almond feulletine. Dense, rich chocolate and dulce de leche topped with popcorn and pop rock studded chocolate discs, texturally intriguing, and then the pinging and popping pop rocks start, tickling the tonsils delightfully. This right here is the joy of Zumbo’s creations. They are whimsical, playful and just plain fun.

‘V’ Macadamia praline mousse, macadamia dacquoise, vanilla chantilly, pear tatine palette, macadamia feulletine (left), ‘X’ Pine nut gianduja mousse, dark chocolate crème, pate feulletage caramelise, sacher sponge

Which I think gives a little insight into the way he thinks. As we are boxing up cakes to take home and savour later, I choose an ‘Ed Rock the Cradle’ Milk coffee cheesecake with chocolate cheesecake base, coffee scented caramel crème and Italian meringue  to which Zumbo comments “That one is really fudgey in texture, just like a chokito“. But no, it was much better than a chocolate bar.

‘6/11/81′ Milk passion caramel mousse, lime crème, passionfruit marshmallow, coconut crunch and brownie (left), ‘V’Macadamia praline mousse, macadamia dacquoise, vanilla chantilly, pear tatine palette, macadamia feulletine(right)

I didn’t try all the sweets on offer that day so a few weeks later, once the sugar high had subsided sufficiently, I realised that I remained smitten and re-visited. In the interim I had a chance to settle down and consider whether I was besotted with the sweets or the man, and came to the conclusion that the answer is both, and there is something else I’ve got a crush on besides. The desserts of Adriano Zumbo appeal to me on an intellectual and artistic level. Some would almost qualify as a valid solution to several assignments I was required to complete at uni (as long as user testing was performed with the results analysed qualitatively). I love that there is this thoughtful and thought-provoking dessert house, bringing such interesting ideas to us sweet-toothed fans. And it doesn’t hurt that the brains behind the operation is a bit of a rock star, either. Even if he is shy around his adoring fans, his confidence in his craft shines through loud and clear.

‘M’ Baked meringue, crème citron and sable sand

Adriano Zumbo

Adriano Zumbo is on Masterchef tonight (Monday the 8th of June) at 7pm.

My most recent visit was with Fouad, an old friend who I just found out has a great food blog, The Food Blog. Check it out to learn the secrets of Lebanese food and much more.

For a better rundown of the actual desserts:

• Foraging Otaku
• Citrus and Candy
• I Am Obsessed With Food
• Leave Room for Dessert
• Ooh, Look
• Raspberry Cupcakes
• Something To Nibble On
• The Heart of Food
• The Way It Crumbles

Also, check out NQN’s interview with Adriano Zumbo.